May 29, 2009

Roux Frosting

Directions:In a small saucepan, whisk together the flour, salt and milk. Cook until thickened (it should sort of look like a smooth paste), remove from heat. Cool slightly. Cream together the butter, vanilla paste and sugar. Slowly add the milk mixture. Beat until it is creamy and smooth. It will take longer than you'd think. Frost on cooled cupcakes or cake.

My thoughts:

If you've never tried a roux or hot milk icing you are missing out. It doesn't taste floury just buttery and the texture is fluffy and very smooth. Not to mention how much easier it is than making a meringue buttercream. If you don't like American buttercream but want an easy, buttery icing, this is the recipe for you. Try it on Can't Beet Red Velvet Cupcakes.

Thank you so much for sharing, I'm never going back to buttercream!!! I'd never heard of Roux Frosting but tried it on your Can't Beet Red Velvet Cupcakes (which are absolutely perfect BTW) and couldn't believe just how good it is - and absolutely divine on these cupcakes.I've never seen vanilla paste so used vanilla sugar instead, turned out great!

Yum! I just added some strawberrys I pulsed in a food processor and added the puree to the frosting. I thought I'd have a gloopy disaster on my hands as I was doing it, but it came out light and fluffy and as delicious as ever! Great recipe. thx!

This frosting is awesome but beware when you add the milk mixture it will be thin, maybe it is just me but it looked like it melted my butter(and the roux was cooled). I kept on mixing and it did turn out lovely.

I'm considering using this frosting on a birthday cake this weekend. Do you know if it behaves like traditional American buttercream frosting (as far as consistency and melting are concerned)? E.g., can I pipe with it, dye it, etc...